Tuesday, September 2

BAKE | Best Ever Peanut Butter + Chocolate Pie


If you are new to my blog than you might not know how very much I LOVE peanut butter + chocolate. It's absolutely my very favorite flavor combo because not only does it combine two of my favorite things to eat, (peanut butter + chocolate), but it also covers my love for salty + sweet. I've been known to put peanut butter on a spoon and add some chocolate for a quick no calorie, no fat, no sugar treat! *wink*

So…when a friend is celebrating a birthday and that birthday-celebrating friend loves peanut butter + chocolate just as much as you do…well…you go all out to knock their socks off with an amazing dessert, right? 


That's exactly what happened this past weekend. It's been awhile since I've been able to REALLY do some baking so I was excited to dive right into the task of creating the perfect recipe!!  

The recipes I kept coming across had too much chocolate…
or too much peanut butter…
and for me…
it's GOT to be just the right balance of both.  So, I took bits and pieces from a couple of different recipes and tweaked things to create…


The BEST EVER Peanut Butter + Chocolate Pie

This pie has a homemade graham cracker + peanut crust. A layer of chocolate ganache covers the crust and THEN a peanut butter + cream cheese filling is poured onto the ganache. The filling is then topped with more chocolate ganache and sprinkled with chopped peanuts for a pretty garnish and little bit of crunch. It not only LOOKED amazing but after J tried it…he said it ranks in the Top 5 desserts I've ever made.

The two chocolate ganache layers were just the right balance for the peanut butter. Yum!!





BEST EVER PEANUT BUTTER + CHOCOLATE PIE
Makes 1 - 9 inch pie

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INGREDIENTS
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CRUST
1/2 cup salted, roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin)
4 tablespoons sugar
1 1/2 cups graham cracker crumbs (finely ground in a food processor)
1/2 cup unsalted butter, melted

CHOCOLATE GANACHE TOPPING (FOR CRUST AND PIE)
8 ounces semisweet chocolate chips, divided in 1/2
1 cup heavy cream, divided in 1/2


PEANUT BUTTER PIE FILLING
8 ounces cream cheese, softened (1 cup)
1 cup creamy peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
Handful of salted roasted peanuts, chopped

OPTIONAL: 1/2 cup salted roasted peanuts, chopped for garnish

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INSTRUCTIONS FOR MAKING PIE

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ASSEMBLE AND BAKE CRUST

Using the back of a fork, blend peanuts, sugar, graham cracker crumbs, and butter in mixing bowl until moistened. Place graham cracker crumb mixture into a 9-inch pie plate and press evenly over the bottom and up the sides. Bake until crust begins to set and colors slightly (12-14 minutes). Cool. While crust is cooling, prepare first batch of ganache.




CHOCOLATE GANACHE FOR CRUST
Pour 1/2 cup of chocolate chips in small heat-safe bowl. On medium heat, bring 1/2 cup heavy cream just to a simmering boil in a medium saucepan. Immediately remove cream from heat upon boil and pour over chocolate chips. Let sit for 1-2 minutes. Using a wire whisk, stir the chips and cream together until smooth. Allow ganache to cool for about 10 minutes. Pour ganache over prepared crust. Use a spatula or the back of a spoon to evenly spread the ganache all over the bottom and up the sides of the crust. Refrigerate for 15-20 minutes.

PREPARE PEANUT BUTTER FILLING


In a large bowl, beat cream cheese with the peanut butter, sugar and vanilla extract using a hand mixer. Mix until well blended.

In another large bowl, using the same beaters, whip the chilled cream until firm. (no need to wash them first).

Fold one-third of the whipped cream into the peanut butter mixture to soften it. Fold the remaining whipped cream and toss in a handful of chopped peanuts into the peanut butter mixture. Pour the mixture into the prepared crust. Smooth the surface using a spoon or spatula.  Refrigerate for about 1 hour.

CHOCOLATE GANACHE FOR PIE TOPPING
Pour 1/2 cup of chocolate chips in small heat-safe bowl. On medium heat, bring 1/2 cup heavy cream just to a simmering boil in a medium saucepan. Immediately remove cream from heat upon boil and pour over chocolate chips. Let sit for 1-2 minutes. Using a wire whisk, stir the chips and cream together until smooth. Allow ganache to cool for 15-20 minutes. Pour ganache onto the center of the chilled peanut butter filling. Use the back of a spoon or spatula to gently spread the ganache to the edge of the peanut butter filling - leaving the very edge of the peanut butter filling exposed - not completely covered by chocolate. (see photos above).

GARNISH PIE
Sprinkle the remaining chopped peanuts around the edge of the pie. The peanuts should cover the point where the ganache and peanut butter filling meet - making for a nice finish. (see photos above). Refrigerate for 2-3 hours

MAKE AHEAD OPTION - Cover and refrigerate the pie overnight - WITHOUT the peanut garnish. Instead, add the peanut garnish the following day just before serving. The pie is best served chilled.


Love Peanut Butter + Chocolate as much as I do?
You might just love these too:

===> CHOCOLATE PEANUT BUTTER CUPCAKES

===> HOMEMADE REESE'S PEANUT BUTTER CUPS

KEEPiNG iT REAL
It was torture making this dessert…
I'm on Day 44 of a Whole90 so I didn't even get to try it myself. Ack!!!
So why would I post a recipe I haven't even been able to personally sample?
I knew it was a winner as I was making it and then the reviews afterwards from those who were able to eat it confirmed my suspicions! *wink*

I sure wish I had a photo from when we sliced into it. I just felt a little awkward snapping photos of someone's present. It was much easier snapping pictures of the whole pie at my house before delivering it to the birthday boy. And then of course, it would've been awkward to ask to take a slice home so I could photograph it later. "Hey…can I just keep part of your birthday present?" Yeah. No.

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